1. Supervision:

   • Oversee junior waiters and ensure smooth service operations.

2. Customer Service:

   • Welcome guests, take orders, and ensure high-quality service.

   • Handle customer complaints politely and efficiently.

3. Team Coordination:

   • Coordinate with kitchen staff and service team for timely food delivery.

4. Training:

   • Train new staff on service standards, menu knowledge, and etiquette.

5. Order Management:

   • Check orders before serving to ensure accuracy and presentation.

6. Cleanliness & Hygiene:

   • Maintain cleanliness of dining area and ensure hygiene standards.

7. Billing Assistance:

   • Assist in billing and ensure correct charges for customers.

8. Stock & Supplies:

   • Monitor service items (cutlery, napkins, etc.) and report shortages.

9. Shift Management:

   • Ensure proper staff allocation during the shift.

10. Customer Satisfaction:

• Ensure guests leave satisfied and maintain a good restaurant image.

Duty Hours:

• 8 hours per day (as per shift schedule)